My only tweak was adding in some chocolate chips, because chocolate makes life better!
This zucchini bread is a classic quick bread: comes together easily, it's delicious for breakfast or dessert, keeps well for a couple of days (although it's best the day it's made), and takes well to tweaks. The one thing I changed from Felicia's original was using the same measurement of olive oil rather than canola, but it was simply because a) I'm olive oil-obsessed and b) I didn't have enough canola oil on hand anyway.
- 3 eggs
- 1 cup cooking oil (canola or olive oil)
- 2 cups sugar
- 3 teaspoons vanilla
- 2 cups zucchini, peeled, grated, and firmly packed
- 2 cups all-purpose flour, sifted
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 cup nuts (both optional, walnuts or pecans work well, as do golden raisins)
Preheat oven to 350F. Grease a standard loaf pan with butter or nonstick cooking spray.
Beat eggs until foamy and frothy -- a hand-mixer with whisk attachment will be much faster, but you can whisk by hand. Add oil, sugar, and vanilla, mix well. Stir in grated zucchini.
Sift flour with salt, cinnamon, baking soda, and baking powder. Add to egg mixture and blend, being careful not to overmix. Fold in nuts or raisins, if using.
Pour into greased loaf pan. Bake 50-60 minutes, or until tester inserted in center comes out clean.